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Pineapple Rock

A candy made by boiling sugar to crack stage and mixing with dried pineapple slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and pineapple are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Rock

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the pineapple

  1. Dry the pineapple slices thoroughly and let them dry for a few hours in a cool oven or over a heat register.

Make the candy

  1. Boil sugar in a pot until it reaches the crack stage.

  2. Once the syrup is ready, stir in 1 cup of dried pineapple for each pound of sugar.

  3. Pour the mixture into greased pans or onto a slab.

  4. Make this candy in small batches and use it quickly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Forms the syrup that cooks to the crack stage and sets into a brittle, glassy candy.
Preserved pineapple
Supplies the fruit flavor and pieces that are stirred into the finished syrup.

The step that matters

Cooking the sugar to the crack stage. Sugar must reach the crack stage to set hard and brittle once cooled. Undercooked syrup stays sticky, while overcooked syrup can turn bitter or darken, so timing and temperature matter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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